Osso Bucco

• 1 12 kg veal shanks, cut in thick slices
• all-purpose flour (plain flour)
• 6 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 stalks celery, finely chopped
• 3 garlic cloves, finely chopped
• 250 ml dry white wine
• 1 (440 g) can chopped tomatoes
• veal stock or chicken stock, to just cover
• 2 stalks parsley
• 2 stalks thyme
• 1 bay leaf, tied together with parsley and thyme
• salt & freshly ground black pepper
• 14 cup freshly chopped flat leaf parsley
• 1 garlic clove, finely chopped
• 1 lemon, zest of, x finely chopped

1. Combine Gremolata ingredients and mix evenly.
2. Wipe the veal pieces dry with paper towels.
3. Toss them in a bag with a little flour to coat.
4. Heat 4 tbsp oil in a heavy casserole and brown the veal pieces in batches.
5. Remove to a plate lined with paper towels.
6. Tip out the oil and wipe out the casserole.
7. Add 2 tbs oil, put in the onion, carrots, celery and garlic and cook until soft.
8. Add the wine, bring to the boil and reduce by half.
9. Put in the veal pieces, add the chopped tomatoes, the herbs and seasoning.
10. Pour in enough stock to barely cover the meat.
11. Bring to the boil, then cover and simmer for about 2 hours or until meat is tender, turning and basting the veal occasionally.
12. Remove meat to a serving platter and reduce the juices if they are watery.
13. Pour juices over the meat and sprinkle with the gremolata.

veal shanks, flour, olive oil, onion, carrots, stalks celery, garlic, white wine, veal stock, stalks parsley, stalks thyme, bay leaf, salt, flat leaf parsley, garlic, lemon

Taken from www.food.com/recipe/osso-bucco-33094 (may not work)